1. Heat oil and add in cumin seeds, ginger, garlic and onions. 

2. Stir in the spices, salt and tomato paste to mix well.

3. Add in tomatoes and stir-fry for 4-5 minutes.

4. Add in the eggplants and cook for another 4-5 minutes until the eggplants are completely cooked through. 

5. Garnish with fresh cilantro and serve warm.